Pesto Mascarpone and Tomato Scones

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1 x Pack The Village Bakery All Butter Scones

3 tbsp The Cheese Emporium Mascarpone

2 tbsp Specially Selected Pesto Genovese

100g Specially Selected Piccolo Tomatoes

6 Fresh Basil Leaves

Pinch of salt and pepper

1. Mix together the mascarpone and pesto with a pinch of salt and pepper.

2. Halve the scones and spread a spoonful of the pesto mascarpone on each base.

3. Halve the tomatoes and place on top of the mascarpone (about 2 piccolo tomatoes per scone).

4. Top with a fresh basil leaf and serve.